Yield: 6 servings.
1 pound cooked ham, trimmed of fat
2 stalks celery, sliced
2 green onions, sliced
3 teaspoons sweet pickle relish
2 hard-boiled eggs, chopped
¾ cup mayonnaise
Salt and pepper to taste
Fresh tomatoes and/or saltines
Cut ham into chunks and place in food processor. Pulse ham chunks 6 to 8 times to desired consistency. In a mixing bowl, combine ham, celery, onions, pickle relish, eggs, and mayonnaise. Fold ingredients together until well incorporated. Add salt and pepper to taste. Refrigerate at least 2 hours before serving. Stuff salad into fresh tomatoes or serve with crackers.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
